Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same

ABSTRACT

Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of  Perilla frutescens  var.  crispa  (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a divisional of U.S. application Ser. No. 12/663,947filed Dec. 10, 2009, which is the National Stage of InternationalApplication No. PCT/JP2008/060826 filed Jun. 13, 2008, which claimsbenefit of Japanese Patent Application No. 2007-156984, filed on Jun.14, 2007, and which are incorporated by reference herein in theirentirety.

TECHNICAL FIELD

The present invention relates to an enhancement and improvement of theflavor of distilled liquors and spirits that use shiso (Perillafrutescens var. crispa) as an ingredient. More particularly, the presentinvention relates to processes for producing distilled liquors andspirits with an enhanced and improved flavor that use shiso. The presentinvention further relates to alcoholic beverages that comprise theabove-mentioned distilled liquors or spirits as well as water and/orother kinds of liquor or spirit.

BACKGROUND ART

Known plants of the Lamiaceae family consist of about 180 genera whichin turn consist of about 3500 species and they are distributed in almostall areas of the world. Many of them contain essential oil componentsand give off fragrance and since ancient times, they have been used asvalued plants in various parts of the world.

In Europe, plants of the Lamiaceae family are known as medicinal orperfume plants. Included among the plants of the Lamiaceae family arenot only various species in the genus Mentha such as Japanese mint whichcontains menthol, Mentha piperita from which to make peppermint, andmidori hakka which contains spearmint oil, but also lavender which isfamous as perfume, rosemary from which to make rosemary oil, as well asedible flavors exemplified by sage, marjoram, savory, and thyme.

Shiso has also been used as medicine in China. In traditional Chinesemedicine, leaves of Perilla frutescens var. crispa f. purpurea (redshiso) are typically called “soyoh” or “shisoyoh” and are formulated inhanghe-kohboku-toh or kohso-san. Mature fruits of red shiso are called“soshi” and used in the treatment of cough, asthma, constipation, etc.

Shiso (Perilla frutescens var. crispa) which is widely cultivated inJapan is held native to the mid-southern part of China and was broughtinto Japan in old times. Shiso is not only used as medicament in theapplications of traditional Chinese medicine; having a distinctivefragrance that can be recognized from the whole plant body andpresenting bright colors that can be used in pigmentation, shiso alsofinds use in wider applications, e.g., as condiments, eaten fresh, or aspickles. For example, young buds of shiso (called murame if it is redshiso and aome if it is green shiso, or Perilla frutescens var. crispaf. viridis) are used as garnishing to be served with sashimi or ascondiments; catkins of shiso (hojiso) are used as garnishing to beserved with sashimi or eaten as tempura; leaves of green shiso (ohba)are used as condiments or as garnishing to be served with tempura orsashimi; leaves of red shiso are used for pigmentation of umeboshi(pickled plum) and other pickles. They are also frequently served ineveryday meals as shiso furikake (ready-made, shiso-flavored toppings togo with white rice).

Thus, the refreshing scent and bright colors of shiso have long beenrelished by Japanese people and it may well be said that shiso is one ofthe most common and popular ingredients in food (Non-Patent Documents 1and 2).

This preference of Japanese people for shiso is recently expanding toaffect alcoholic beverages (Patent Document 1). In particular,“Tantakatan” (product of GODO SHUSEI CO., LTD.) and many other brands ofshiso Shochu (shiso-flavored Japanese distilled spirit) are gettingincreasingly popular among consumers. Umeshu (plum wine) is alsobecoming a trend these days and among its commercial products are theone that is made by soaking not only plum but also shiso in Shochu.

The fragrance of shiso which is familiar to Japanese people originatesfrom perillaldehyde, a kind of terpenes in its stem and leaves, and issaid to account for 55% of the essential oils in shiso.

Patent Document 1: Official Gazette of JP 2005-143503 A

Non-Patent Document 1: HEIBONSHA'S WORLD ENCYCLOPEDIA

Non-Patent Document 2: TBS Britannica's Encyclopaedia Britannica

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention

When perillaldeyde is subjected in its own to a sensory evaluation, afragrance reminiscent of shiso is certainly recognizable but a somewhatoily and grass-like smell is also sensed. Hence, in an attempt to makedistilled liquors or spirits using shiso, it is difficult to obtain thefresh and natural fragrance of shiso by simply increasing the content ofthe perillaldehyde component. Nevertheless, the prior art technology hasfocused on increasing the perillaldehyde content, thus failing to obtaindistilled liquors or spirits that have the fresh and natural fragranceof shiso.

An object of the present invention is to provide distilled liquors orspirits of good quality having the fresh and natural fragrance of shiso.

Another object of the present invention is to provide processes forproducing such distilled liquors or spirits.

Means for Solving the Problems

The present inventor made an intensive study with a view to solving theaforementioned problem and, as a result, he found that by adding notonly perillaldehyde, the principal fragrance component of shiso, butalso another specific aroma component selected from among limonene,cineol, linalool, benzaldehyde, α-pinene, and β-pinene, the aroma ofdistilled liquors or spirits that used shiso as an ingredient wasmarkedly improved, whereupon the distilled liquor or spirit acquired thefresh and natural fragrance of shiso. The present inventor also set theamounts of the aroma components that should be contained in thedistilled liquor or spirit in order to realize the above-mentionedquality. Further, the present inventor also found that theabove-mentioned aroma components could be added to distilled liquors orspirits through appropriate temperature management of the distillationfeed during distillation. These findings have led to the completion ofthe present invention.

The present invention provides the distilled liquors or spiritsdescribed below, as well as production methods for realizing them, andalcoholic beverages that contain the resulting distilled liquors orspirits.

-   1. A distilled liquor or spirit that is produced using Perilla    frutescens var. crispa, which contains the following aroma    components (A) and (B):    -   (A) perillaldehyde; and    -   (B) one or more aroma components selected from the group        consisting of limonene, cineol, linalool, benzaldehyde,        α-pinene, and β-pinene;        wherein the total sum of the weights of components in group (B)        is at least 4.0 mg in terms of pure alcohol per liter of the        distilled liquor or spirit.-   2. A distilled liquor or spirit that is produced using Perilla    frutescens var. crispa, which contains the following aroma    components (A) and (B):    -   (A) perillaldehyde; and    -   (B) one or more aroma components selected from the group        consisting of limonene, cineol, linalool, benzaldehyde,        α-pinene, and β-pinene;        wherein the weight of component (A) is at least 2.5 mg and the        total sum of the weights of components in group (B) is at least        4.0 mg, both values being in terms of pure alcohol per liter of        the distilled liquor or spirit.-   3. A distilled liquor or spirit that is produced using Perilla    frutescens var. crispa, which contains the following aroma    components (A) and (B):    -   (A) perillaldehyde; and    -   (B) one or more aroma components selected from the group        consisting of limonene, cineol, linalool, benzaldehyde,        α-pinene, and β-pinene;        wherein the ratio of the total sum of the weights of components        in group (B) to the weight of component (A) per liter of the        distilled liquor or spirit is equal to or greater than 0 9, as        expressed by (B)/(A)≧0.9, in terms of pure alcohol.-   4. The distilled liquor or spirit according to any one of 1 to 3    above, wherein Perilla frutescens var. crispa is selected from    between Perilla frutescens var. crispa f. purpurea and Perilla    frutescens var. crispa f. viridis.-   5. The distilled liquor or spirit according to any one of 1 to 3    above, wherein the Perilla frutescens var. crispa is one or more    members selected from among:    -   (1) leaves or stem of fresh Perilla frutescens var. crispa;    -   (2) a dried, sheared, ground or enzymatically treated product of        leaves or stem of fresh Perilla frutescens var. crispa; and    -   (3) a liquid extract obtained by extracting (1) or (2) with        water or an aqueous solution.-   6. The distilled liquor or spirit according to any one of 1 to 3    above, which is Shochu.-   7. A process for producing a distilled liquor or spirit comprising    the steps of:    -   charging a distillation vessel with an alcohol-containing        distillation feed and Perilla frutescens var. crispa; and        distilling the distillation feed under such conditions that    -   (C) the temperature of the distillation feed at the time when        the first fraction distills out; and    -   (D) the temperature of the distillation feed at the end of        distillation        satisfy 50° C.≦(C)≦78° C. and 55° C.≦(D)≦90° C.-   8. The process according to 7 above, wherein the Perilla frutescens    var. crispa is one or more members selected from among:    -   (1) leaves or stem of fresh Perilla frutescens var. crispa;    -   (2) a dried, sheared, ground or enzymatically treated product of        leaves or stem of fresh Perilla frutescens var. crispa; and    -   (3) a liquid extract obtained by extracting (1) or (2) with        water or an aqueous solution.-   9. The process according to 8 above, wherein the Perilla frutescens    var. crispa is leaves and/or stem of fresh Perilla frutescens var.    crispa, and the following aroma components (A) and (B):    -   (A) perillaldehyde; and    -   (B) one or more aroma components selected from the group        consisting of limonene, cineol, linalool, benzaldehyde,        α-pinene, and β-pinene;        are extracted in the distillation step, and wherein the total        sum of the weights of components in group (B) is at least 4.0 mg        in terms of pure alcohol per liter of the distilled liquor or        spirit.-   10. The process according to 7 above, wherein distillation is    performed in the distillation step at a reduced pressure between 120    mmHg (ca. 16 kPa) and 350 mmHg (ca. 46.7 kPa).-   11. The process according to 7 above, wherein the distilled liquor    or spirit is Shochu.-   12. An alcoholic beverage made by blending the distilled liquor or    spirit according to any one of 1 to 3 above with water and/or    another liquor or spirit.-   13. The alcoholic beverage according to 12 above, which contains the    following aroma components (A) and (B):    -   (A) perillaldehyde; and    -   (B) one or more aroma components selected from the group        consisting of limonene, cineol, linalool, benzaldehyde,        α-pinene, and β-pinene;        wherein the total sum of the weights of components in group (B)        is at least 2.5 mg in terms of pure alcohol per liter of the        alcoholic beverage as packed in a container.-   14. An alcoholic beverage obtained by soaking fruit in the distilled    liquor or spirit according to any one of 1 to 3 above.-   15. An alcoholic beverage obtained by soaking fruit in the alcoholic    beverage according to 13 above.

Advantages of the Invention

In the process of making distilled liquors or spirits, the temperatureof the alcohol-containing distillation feed charged into a distillationvessel is managed appropriately, whereby the aroma components of Perillafrutescens var. crispa charged together with the distillation feed canbe recovered in a balanced way to produce a distilled liquor or spirithaving the fresh and natural fragrance of Perilla frutescens var.crispa. The distilled liquor or spirit thus obtained may be blended withother liquors or spirits to produce novel alcoholic beverages having thefresh and natural fragrance of Perilla frutescens var. crispa.

In addition, according to the distillation method of the presentinvention, no extra equipment investment is required and distilledliquors or spirits of good quality can be obtained with a minimumproduction cost.

BEST MODE FOR CARRYING OUT THE INVENTION

(Distilled Liquors or Spirits)

The term “distilled liquors or spirits” as used in the present inventionrefers to those liquors or spirits that are obtained by distilling analcohol-containing distillation feed. In other words, distilled liquorsor spirits are those liquors or spirits that are made by a processinvolving at least one distillation step. The distillation vessel to beused is preferably a pot still. Examples of the distilled liquors orspirits include Shochu, whiskey, vodka, gin, brandy, rum, tequila, etc.Other kinds of distilled liquors or spirits are course be encompassed.

(Alcohol-Containing Distillation Feed)

The alcohol-containing distillation feed to be used in the presentinvention refers to what contains alcohol and can be subjected todistillation to yield distilled liquors and spirits; whatever can beused as a feed for the production of liquors and spirits may beemployed. For example, moromi (i.e., the product of alcoholicfermentation of a saccharide-containing material with a yeast) that iscommonly used in the production of liquors and spirits may be employed.Exemplary saccharide-containing materials include grains such as riceand mugi (e.g., barley, rye, wheat, oat, and naked barley), soba(buckwheat), corn, awa (foxtail millet), kibi (millet), and hie(Japanese millet); potatoes such as sweet potato, white potato, satoimo,kikuimo, yamanoimo, nagaimo, and jinenjyo; vegetables such as pumpkin,tomato, and carrot; fruits such as grape, apple, and date (date palm);and molasses. In addition, aside from the products of fermentation ofthose saccharide-containing materials, saccharide-free plant materialssuch as grass roots and barks may be soaked in aqueous alcoholicsolutions and used as a liquid distillation feed.

(Perilla frutescens var. crispa)

In the present invention, distillation is performed using shiso, orPerilla frutescens var. crispa, together with the alcohol-containingdistillation feed. The Perilla frutescens var. crispa that can be usedin the present invention may be either Perilla frutescens var. crispa f.purpurea or Perilla frutescens var. crispa f. viridis or both. When bothtypes are used, their weight ratio is not particularly limited and maybe chosen as appropriate for the required product quality. It should benoted here that Perilla frutescens var. crispa f. viridis may includewhat is called ohba in Japan.

The Perilla frutescens var. crispa to be used in the present inventiontogether with the distillation feed may be either fresh leaves or stemor both, which may be used either as such or after being cut to suitablesizes; alternatively, they may be processed before distillation. Theprocessing may be exemplified by drying, shearing, grinding or enzymatictreatment of the leaves or stem of fresh Perilla frutescens var. crispa.The enzymatic treatment refers to a treatment for collapsing planttissues by means of an enzyme. The enzyme to be used in the enzymatictreatment is not particularly limited as long as it can collapse planttissues; for example, cellulase, hemicellulase, xylanase, pectinase,protopectinase and the like may be employed; the processing conditionsmay be such that they are optimal for the individual enzymes used orthey may be determined as appropriate for the required product quality.In addition, the Perilla frutescens var. crispa to be used in thepresent invention together with the distillation feed may be in the formof a liquid extract as obtained by extracting fresh or processed Perillafrutescens var. crispa with water or an aqueous solution (e.g., aqueousalcoholic solution).

The amount of Perilla frutescens var. crispa to be used may be of anyvalue that imparts the intended aroma to the distilled liquor or spiritof the present invention. The appropriate amount of shiso (Perillafrutescens var. crispa) to be used varies with the desired productquality and the type of the distilled liquor or spirit to be produced.Shiso has an extremely great latitude for the amount to be used and theappropriate amount can be determined from such a viewpoint aspractically feasible production efficiency. The appropriate amount ofshiso to be used may be exemplified as follows: in the case of producingShochu, it may be used as fresh leaves or stem in 10 to 80 parts byweight, preferably 15 to 50 parts by weight, per 100 parts by weight ofthe alcohol in the distillation feed just before the start ofdistillation; in the case of producing distilled liquors or spiritsother than Shochu, shiso may be used as fresh leaves or stem in at least4 parts by weight per 100 parts by weight of the alcohol in thedistillation feed just before the start of distillation. It should benoted here that the weight of the fresh leaves or stem of shiso asmentioned above refers to the weight of the fresh leaves or stem ofshiso at the point in time when it has been added.

The timing on which shiso is added to the distillation feed in theprocess of production is not limited as long as it is added before thestart of distillation. For example, in the case where the distillationfeed to be used in the present invention is moromi, or the product ofalcoholic fermentation of a saccharide-containing material, shiso may beadded to the yet to be fermented sacharide-containing material and thensubjected to fermentation, or alternatively, shiso may be added to thedistillation feed just before the start of distillation. In the case ofproducing shiso-flavored Shochu, a koji-containing material obtained byfermentation with yeast may be mixed with a secondary feed to makeso-called secondary moromi, to which shiso is then added. (koji: a kindof yeast prepared from rice, grain or sweet potate)

(Shochu)

Shochu as herein referred to complies with the definition of “Potstilled Shochu” stated in the Japanese Liquor Tax Act, Section 3,Subsection 10. In short, while various types of liquors and spirits areobtained by distillation with a pot still, Shochu makes a class ofdistilled liquors or spirits that have an alcohol content of no morethan 45% and which are not classified as whiskey, brandy, vodka, rum,gin or the like. The starting material from which to make Shochu in thepresent invention is not particularly limited as long as it is of aconventional type but it is preferred to use those that match the freshand natural fragrance of shiso. It is particularly preferred to use ricesince its rich, soft scent matches the refreshing fragrance of shiso.The same is true with the starting material from which to make koji foruse in Shochu as herein referred to. The amount of koji to be used inthe present invention is not particularly limited as long as it iswithin a range that will not prevent the present invention fromexhibiting its intended effect.

(Distillation Conditions)

To obtain distilled liquors or spirits that have the fresh and naturalfragrance of shiso, it is essential that the following distillationconditions be satisfied.

The distillation conditions are determined in such a way that thedistilled liquor or spirit that is obtained contains the following aromacomponents (A) and (B):

(A) perillaldehyde; and

(B) one or more aroma components selected from the group consisting oflimonene, cineol, linalool, benzaldehyde, α-pinene, and β-pinene.

If the distilled liquor or spirit contains component (A) and if thetotal content of components in group (B) is at least 4.0 mg in terms ofpure alcohol per liter of it, it can be provided with the fresh andnatural fragrance of shiso. The total content of components in group(B), as calculated for pure alcohol, is preferably at least 10 mg, morepreferably at least 20 mg, and even more preferably at least 35 mg fromthe viewpoint of assuring more enhanced freshness. In addition, thecontent of component (A), as calculated for pure alcohol, is preferablyat least 2.5 mg, more preferably at least 5.0 mg, even more preferablyat least 7.5 mg, and most preferably at least 15 mg from the viewpointof further intensifying the fragrance of shiso. If component (A) ispresent in an amount of at least 2.5 mg and if the total sum of theweights of components in group (B) which is at least 4.0 mg, thefragrance and freshness of shiso are sensed in a balanced way to providea preferred result. Further in addition, the content of component (A)and the total sum of components (B) are preferably at least 5.0 mg and10 mg, respectively, and more preferably at least 15 mg and 20 mg,respectively, since this enables the fresh and natural fragrance ofshiso to be sensed intensely.

If the total content of components (B) is sufficiently higher than thecontent of component (A), the somewhat oily grass-like smell ofperillaldehyde as component (A) is masked to improve the aroma ofdistilled liquor or spirits, which is a preferred result. Stated morespecifically, if the ratio of the total sum of the weights of componentsin group (B) to the weight of component (A) present (in terms of purealcohol) is equal to or greater than 0.9 (i.e., ((B)/(A) is equal to orgreater than 0.9), the aroma of distilled liquors or spirits is greatlyimproved, which is also a preferred result.

Distilled liquors or spirits having these contents of aroma componentscan be obtained by the appropriate temperature management of thedistillation feed during distillation. The applicable temperatureconditions are as follows.

Such distillation conditions that the distillation feed charged into thedistillation vessel satisfies 50° C.≦(C)≦78° C. and 55° C.≦(D)≦90° C.,where

(C) is the temperature of the distillation feed at the time when thefirst fraction distills out and

(D) is the temperature of the distillation feed at the end ofdistillation.

In the present invention, if the distillation temperature is below thespecified lower limit, it is difficult to ensure that the aroma of shisois fully developed. On the other hand, if the distillation temperatureis higher than the specified upper limit, an odor develops that smellslike something that has boiled down and is burning or an oily aromadevelops, only to yield a distilled liquor or spirit that lacks a fresh,shiso-like fragrance. The above-indicated temperature conditions morepreferably satisfy 50° C.≦(C)≦72° C. and 58° C.≦(D)≦82° C. since thefresh and natural fragrance of shiso is intensified. Even morepreferably, 60° C.≦(C)≦72° C. and 70° C.≦(D)≦82° C. are satisfied sincethe fragrance of shiso is further intensified. In addition, differencebetween (D) and (C) is preferably 10° C. or more since a more intensefragrance develops. For distillation, the distillation feed that haslapsed for a specified period of time after the addition of shiso ispreferably supplied with heat to establish the temperature conditionsset forth above.

Any method may be employed to establish the temperature conditions (C)and (D) set forth above. For example, the degree of vacuum is varieddepending upon the percentage of alcohol in the distillation feed whichis to be subjected to distillation and at the thus specified degree ofvacuum, the distillation feed is heated to perform distillation, wherebythe temperature conditions (C) and (D) set forth above are established.Temperature control by this management of vacuum conditions is preferredsince it is the simplest way and involves no need for equipment with newfacilities and revamping, which is advantageous from the viewpoint ofproduction cost in the absence of the need for capital investment. Anymethod may be employed to supply the heat source for distillation butindirect heating is preferred since it is free from the development ofany malodor such as one that smells like a burning object.

Controlling the distillation temperature for the production of Shochu bymanagement of the vacuum conditions described above is explained belowwith reference to an example. In the ordinary reduced pressuredistillation for the production of Shochu, the interior of thedistillation vessel is held at a pressure of from about 60 mmHg (ca. 8kPa) to about 100 mmHg (ca. 13.3 kPa) and distillation is performed insuch a way that it ends when the temperature of moromi has reached about50° C. However, if moromi with an alcohol content of about 17% is heatedas the interior of the distillation vessel is held at a pressure ofabout 200 mmHg (ca. 26.7 kPa), the initial fraction of distillate startsto distill off at a moromi temperature of about 50° C. and distillationcan be brought to an end at a moromi temperature of about 63-64° C.Thus, distillation can be performed at higher temperatures than in theordinary reduced pressure distillation. As a result, the fresh andnatural fragrance of shiso can be developed. It should, however, bestressed that management of the degree of vacuum is just one way tomanage the temperature of moromi.

For reference sake, the relation between the degree of vacuum in thedistillation step and the temperature (measured or theoretical) ofmoromi (with ca. 17% alcohol) is shown in the following Table 1.

TABLE 1 Degree of Residue temperature (° C.) vacuum Start of End of(mmHg) distillation distillation Normal pressure distillation 760 80 100Reduced pressure distillation 60 37 43.5 Slightly-reduced-pressure 15050 61 distillation 200 56 66 250 62 72 300 66 76

(In the above table, the residue temperature indicated for normalpressure distillation at 760 mg, distillation at 60 mmHg, andslightly-reduced-pressure distillation at 150 mmHg is expressed bymeasured values whereas the residue temperature indicated forslightly-reduced-pressure distillation at 200, 250 and 300 mmHg isexpressed by theoretical values.)

(Alcoholic Beverages)

The distilled liquors or spirits to be obtained in the present inventionmay be blended with water and/or other liquors or spirits to makealcoholic beverages. If desired, saccharides, acidulants, flavors, etc.may be added.

The other liquors or spirits that may be blended with the distilledliquors or spirits in the present invention are not limited at all interms of type and the amount in which they can be incorporated, on thecondition that they will not be deleterious to the intended effects ofthe present invention; preferred examples are those liquors or spiritswhich do not have too strong individuality but have a soft flavor, asillustrated by Shochu made from molasses or corn by the continuousdistillation process, alcohol as a starting material, vodka, aquavit, orwheat-, barley- or rice-based Shochu that does not have too strongindividuality.

The alcoholic beverages that comprise the distilled liquors or spiritsof the present invention as blended with water or other liquors orspirits may contain the aforementioned aroma component (B), namely, oneor more aroma components selected from the group consisting of limonene,cineol, linalool, benzaldehyde, α-pinene, and β-pinene, in an amount ofat least 2.5 mg (as the total of components in group (B)) in terms ofpure alcohol per liter of the alcoholic beverage as packed in acontainer, and this is preferred since the resulting beverages allow theconsumer to sense the distinct feature of fresh shiso. More preferably,the sum of the weights of components in group (B) is at least 4.0 mg interms of pure alcohol per liter of the alcoholic beverage as packed in acontainer since the fragrance of fresh shiso is intensified. Even morepreferably, the sum of the weights of components in group (B) is atleast 5.4 mg since the fragrance of shiso is further intensified.

The distilled liquors or spirits obtained in the present invention havea fresh and refreshing fragrance, so fruits may be soaked in them andused as a starting material from which to make fruit wine. The types offruit that can be soaked in the distilled liquors or spirits of thepresent invention are not particularly limited and preferred examplesinclude: pome fruits (e.g. Chinese quince, apple, and Japanese pear);stone fruits (e.g., Japanese plum, apricot, peach, plum, and cherry);citrus fruits (e.g., mandarin orange, Citrus iyo, kumquat, summerorange, Citrus tankan Hayata, Citrus hassaku, Citrus reticulata, orange,Citrus sphaerocarpa, bitter orange, grapefruit, Citrus depressa, Citrussudachi, Citrus junos, lemon, and lime); and tropical fruit trees(acerola, pineapple, banana, guava, date palm, papaya, and mango); andother fruits (e.g. loquat, fig, persimmon, pomegranate, jujube,strawberry, kiwi, melon, bayberry, cowberry or lingonberry, blackcurrant, blueberry, raspberry, cranberry, and blackberry).

Fruit juice may also be incorporated in the alcoholic beverages of thepresent invention. The applicable fruit juice may be of either astraight type that is obtained by simply crushing and pressing fruititself or of a concentrated type that is obtained by concentrating thestraight juice. When the concentrated fruit juice is used, the turbiditycomponents or sparingly soluble components that originate from the fruitmay be insolubilized, causing problems such as precipitation orthickening; to prevent them, it is preferred to use fruit juice that hasbeen clarified totally (clear juice) or partially (half-clear juice).Various clarification methods are known, such as precision filtration,enzymatic treatment, and ultrafiltration, and any of these methods maybe employed for clarification purposes. Concentrated fruit juice may,depending on the case, have its sugar content adjusted with saccharides,honeybee or the like; alternatively, its acidity may be adjusted. Inaddition to the clear fruit, turbid juice may also be used, asexemplified by whole fruit juice that is obtained by crushing the wholefruit including the rind and then selectively removing particularlycoarse and rigid solids such as seeds, or fruit purée obtained bystraining the fruit, or juice obtained by crushing or extracting theflesh of dry fruit. The fruit juice to be contained in the alcoholicbeverages of the present invention is not particularly limited in termsof its type and amount as long as they are within the ranges that arenormally used. Only one type of fruit juice may be used independentlyor, alternatively, two or more types may be used in combination. Inaddition, the amount of the fruit juice that can be incorporated in thealcoholic beverages of the present invention is not particularly limitedas long as it is within a range that is not deleterious to the intendedeffects of the present invention.

To make the fresh fragrance of shiso more distinct, carbon dioxide mayalso be contained in the alcoholic beverages of the present invention.In addition, to maintain the fresh and natural fragrance of shiso thatis characteristic of the present invention and to improve the top notethat is first sensed, the alcoholic beverages of the present inventionare preferably packed in containers. The type of container in which thealcoholic beverages are to be served is not limited at all andconventional types may be used, as exemplified by plastics-based moldedcontainers, metal cans, laminated paper containers in which the paper islaminated with metal foil or plastic film, and glass bottles.

EXAMPLES

The present invention will be described more specifically by thefollowing examples but it should be understood that the presentinvention is by no means limited to those examples.

Example 1 Production of Shiso-Flavored Shochu (1)

(Brewing of Moromi for Shiso-Flavored Shochu)

Brewing was performed with the formulation indicated in Table 2 below.

TABLE 2 Brewing Formulation (1) Ingredient Primary brewing Secondarybrewing Total Dry koji rice (g) 2400 0 2400 Pregelatinized rice (g) 04800 4800 Ohba (g) 0 520 520 Water (mL) 3000 9000 12000

The dry koji rice (white) and the pregelatinized rice were eachpurchased from HDA TRADING CO., LTD. The yeast was Kyokai No. 2(purchased from the Brewing Society of Japan). Kyokai No. 2 wasreconstituted with water as prescribed and added such that the number ofviable cells in primary moromi would be ca. 5×10⁵/mL.

Commercially available green shiso (ohba) was used. It was well washedwith water, cut into eight pieces, and charged into secondary moromi.

The primary moromi was fermented in a thermostatic chamber (28° C.) forsix days and the secondary moromi was fermented in the same thermostaticchamber for 12-13 days. The thus generated moromi for shiso-flavoredShochu had a volume of 18.66 L with an alcohol content of 17.1%.

(Distillation)

A 5-L capacity stainless steel pot still was charged with 3200 mL of themoromi and reduced pressure distillation was performed (only the sampledistilled at 120 mmHg was charged in an amount of 2460 mL). Heating wasperformed in a thermostatic water tank. The degree of vacuum wasadjusted at six levels, 60, 80, 100, 120, 150, and 200 mmHg. Thedistillation was ended at the point in time when the unprocessedshiso-flavored Shochu to be obtained was estimated to have an alcoholcontent of ca. 40-45%. The temperature of the moromi was measured bothat the time when the first fraction distilled out and at the time whenthe distillation ended; the volume of the unprocessed shiso-flavoredShochu and its alcohol content were also measured.

(Measurement of Alcohol Content)

Measurement was performed with an oscillation-type density meter(product of Kyoto Electronics Manufacturing Co., Ltd.) Unless otherwisenoted, the alcohol content herein referred to is expressed by volumepercent.

(Analysis of Aroma Components by Gas Chromatography (GC))

The unprocessed Shochu as obtained by distillation was analyzed for anyperyllaldehyde, benzaldehyde and terpenes present by means of a GCanalyzing system (HP6890 manufactured by HP). The conditions foranalysis were as follows:

The temperature in the oven was first held at 45° C. for one minute,then raised to 230° C. at a rate of 5° C. per minute, and held at thattemperature for five minutes. The inlet temperature and the split ratiowere adjusted at 250° C. and 15:1, respectively. The column was Ultra25% Phenyl Methyl Siloxane (product of Agilent; i.d. 0.32 mm; columnlength, 50 m), and helium was allowed to flow as a carrier gas at a rateof 3.2 mL/min. Using FID (hydrogen flame ionization detector), detectionwas conducted at 260° C. Each of the amounts of the aroma components(mg/L) as obtained by the analysis was divided by the alcohol content ofthe unprocessed Shochu and expressed as the amount of that component per100% alcohol (referred to as the value in terms of pure alcohol (mg/L)).

The results of GC analysis are shown in Table 3, which also shows theresults of GC analysis on three comparative samples (P, Q, and R)produced by competitors of the Applicant. Perillaldehyde is labeled (A)and other terpenes and benzaldehyde are labeled (B). The total sum ofthe amounts of the components in class (B) is also shown in Table 3.

From shiso-flavored Shochu sample Nos. 1 to 3 prepared by distillationwith the degree of vacuum adjusted at 60, 80 and 100 mmHg, respectively,limonene and cineol were detected but perillaldehyde was not. Fromsample Nos. 4 to 6 prepared by distillation at 120, 150 and 200 mmHg,respectively, not only perillaldehyde but also limonene and cineol asterpenes were detected. From the competitor's sample P, perillaldehydewas detected but no terpenes were detected. From the competitor'ssamples Q and R, not only perillaldehyde but also limonene, cineol,linalool and benzaldehyde were detected; however, in these twocomparative samples, the components in class (B) were present in muchsmaller amounts than perillaldehyde and the quantitative ratio of (B) to(A) was approximately 0.088 and 0.19, respectively.

TABLE 3 Amounts of Aroma Components Measured by GC Analysis (1) Sample 12 3 4 5 6 P Q R Degree of 60 80 100 120 150 200 — — — vacuum (mmHg)Alcohol content 41.1 40.8 41.4 41.4 42.5 42.5 20.2 20.1 25.3 (%) Valuein terms of pure alcohol (mg/L) (A) 0.0 0.0 0.0 5.0 15.2 24.7 6.8 9.118.7 perillaldehyde total 0.0 0.0 0.0 5.0 15.2 24.7 6.8 9.1 18.7(B)limonene 6.3 6.6 10.6 12.1 15.3 19.0 0 trace 0.6 cineol 2.4 0.0 0.00.0 3.3 3.7 0 trace trace linalool 0.0 0.0 0.0 0.0 0.0 0.0 0 0.4 1.2benzaldehyde 0.0 0.0 0.0 0.0 0.0 0.0 0 0.4 1.8 α-pinene 0.0 0.0 0.0 0.00.0 0.0 0 0 0 β-pinene 0.0 0.0 0.0 0.0 0.0 0.0 0 0 0 total 8.7 6.6 10.612.1 18.6 22.7 0 0.8 3.6 (B)/(A) — — — 2.40 1.22 0.92 0 0.088 0.19

(Sensory Evaluation)

The six samples of unprocessed shiso-flavored Shochu that were producedby distillation at different degrees of vacuum as described above werethinned with pure water to an alcohol content of 20% and then subjectedto sensory evaluation by a panel of six experienced judges. Forcomparison, the three competitors' samples P, Q and R were also thinnedwith pure water to an alcohol content of 20% and then subjected tosensory evaluation. The results of the two sensory evaluations, thedegrees of vacuum employed to prepare sample Nos. 1 to 6 bydistillation, the amount charged (i.e., the amounts in which they werecharged into the distillation vessel), the temperatures of moromi, thevolumes of the unprocessed samples as obtained by distillation, theiralcohol contents, the amount of component (A), the amounts of componentsin class (B), and the values of (B)/(A) are shown in Table 4. The“start” column associated with the temperature of moromi indicates thetemperature of moromi at the time when the first fraction of distillatestarted to distill off whereas the “end” column indicates thetemperature of moromi at the time when distillation ended.

No characteristic scent of shiso was sensed from sample Nos. 1 to 3 thatwere obtained by distillation at degrees of vacuum not more than 100mmHg. This was probably because perillaldehyde (A) was not detected. Thefresh and natural fragrance of shiso was recognized in sample Nos. 4 and5 which were obtained by distillation at 120 mmHg and 150 mmHg. Thefresh and natural fragrance of shiso was sensed more intensely fromsample No. 6 that was obtained by distillation at 200 mmHg. The sampleNos. 4 to 6 had a light and refreshing scent, giving the impression thatthe somewhat oily, grass-like scent of perillaldehyde was masked. Incontrast, the competitor's sample P, although it smelled like shiso, wasshort of its fresh fragrance. It was further pointed out that from Q andR, a somewhat oily, grass-like smell which was the undesirable scent ofperillaldehyde was sensed slightly but that there was sensed no freshand natural fragrance that was characteristic of the samples of thepresent invention.

TABLE 4 Profile of Distillation for the Production of Shiso-flavoredShochu and Results of Sensory Evaluation (1) Distillation UnprocessedShochu Sample Temperature Aroma Degree of Amount of moromi ALC componentvacuum charged (° C.) Volume content (mg/L) No. (mmHg) (mL) Start End(mL) (%) Quality (A) (B) (B)/(A) 1  60 3200 35.0 44.5 1170 41.8 No scentof 0.0 8.7 — 2  80 3200 42.5 51.0 1190 41.2 shiso was 0.0 6.6 — 3 1003200 47.0 55.5 1190 41.8 sensed. 0.0 10.6 — 4 120 2460 51.0 59.0  90041.7 Fresh and 5.0 12.1 2.40 5 150 3200 55.0 64.0 1180 42.9 naturalfragrance 15.2 18.6 1.22 of shiso was sensed. 6 200 3200 61.0 71.0 120042.9 Fresh and 24.7 22.7 0.92 natural fragrance of shiso wasintensified. P — — — — — 20.2 Smelled like 6.8 0.0 0 shiso but lackedfreshness. Q — — — — — 20.1 Smelled like 9.1 0.8 0.088 shiso but agrass-like scent was slightly recognized. R — — — — — 25.3 Smelled like18.7 3.6 0.19 shiso but a somewhat oily, grass-like scent was alsorecognized.

Example 2 Production of Shiso-Flavored Shochu (2)

(Brewing of Moromi for Shiso-Flavored Shochu)

Brewing was performed as in Example 1. The resulting moromi forshiso-flavored Shochu had a volume of 18.36 L with an alcohol content of15.2%.

(Distillation)

A 5-L capacity stainless steel pot still was charged with 3000 mL of themoromi and reduced pressure distillation was performed. Heating wasperformed with a mantle heater. The degree of vacuum was adjusted atfive levels, 150, 200, 250, 300 and 350 mmHg. The distillation was endedat the point in time when the unprocessed shiso-flavored Shochu to beobtained was estimated to have an alcohol content of ca. 40-45%. Thetemperature of the moromi was measured both at the time when the firstfraction distilled out and at the time when the distillation ended; thevolume of the unprocessed shiso-flavored Shochu and its alcohol contentwere measured as in Example 1.

(Analysis of Aroma Components by Gas Chromatography (GC))

The unprocessed shiso-flavored Shochu thus obtained was analyzed by GCand the results are shown in Table 5, which also shows the results of GCanalysis on three comparative samples (P, Q, and R) produced bycompetitors of the Applicant. Perillaldehyde is labeled (A) and otherterpenes including benzaldehyde are labeled (B). The total sum of theamounts of the components in class (B) is also shown in Table 5.

From shiso-flavored Shochu sample Nos. 7 to 11 prepared by distillationwith the degree of vacuum adjusted at 150, 200, 250, 300 and 350 mmHg,respectively, not only perillaldehyde but also limonene, cineol andlinalool as terpenes were detected together with benzaldehyde. From thecompetitor's sample P, perillaldehyde was detected but no terpenes weredetected. From the competitor's samples Q and R, not only perillaldehydebut also limonene, cineol, linalool and benzaldehyde were detected;however, in these two comparative samples, the components in class (B)were present in much smaller amounts than perillaldehyde and thequantitative ratio of (B) to (A) was approximately 0.088 and 0.19,respectively.

TABLE 5 Amounts of Aroma Components Measured by GC Analysis (2) Sample 78 9 10 11 P Q R Degree of 150 200 250 300 350 — — — vacuum (mmHg)Alcohol content 43.0 42.8 44.2 44.3 42.5 20.2 20.1 25.3 (%) Value interms of pure alcohol (mg/L) (A) 19.5 25.6 17.8 18.7 19.3 6.8 9.1 18.7perillaldehyde total 19.5 25.6 17.8 18.7 19.3 6.8 9.1 18.7 (B) limonene33.4 32.9 52.7 45.3 29.3 0 trace 0.6 cineol 2.9 3.8 3.3 3.4 3.9 0 tracetrace linalool 3.4 2.9 3.4 3.1 3.3 0 0.4 1.2 benzaldehyde 0.0 0.0 0.00.0 2.6 0 0.4 1.8 α-pinene 0.0 0.0 0.0 0.0 0.0 0 0 0 β-pinene 0.0 0.00.0 0.0 0.0 0 0 0 total 39.7 39.7 59.4 51.8 39.1 0 0.8 3.6 (B)/(A) 2.041.55 3.35 2.76 2.02 0 0.088 0.19

(Sensory Evaluation)

The five samples of unprocessed shiso-flavored Shochu that were producedby distillation at different degrees of vacuum as described above werethinned with pure water to an alcohol content of 20% and then subjectedto sensory evaluation by a panel of six experienced judges. Forcomparison, the three competitors' samples P, Q and R were alsosubjected to sensory evaluation. The results of the two sensoryevaluations, the degrees of vacuum employed to prepare sample Nos. 7 to11 by distillation, the amount charged (i.e., the amounts in which theywere charged into the distillation vessel), the temperatures of moromi,the volumes of the unprocessed samples as obtained by distillation,their alcohol contents, the amount of component (A), the amounts ofcomponents in class (B), and the values of (B)/(A) are shown in Table 6.The “start” column associated with the temperature of moromi indicatesthe temperature of moromi at the time when the first fraction ofdistillate started to distill off whereas the “end” column indicates thetemperature of moromi at the time when distillation ended.

As it turned out, the fresh and natural fragrance of shiso wasrecognized in sample No. 7 that was obtained by distillation at 150mmHg, and the fresh and natural fragrance of shiso was sensed moreintensely from sample No. 8 that was obtained by distillation at 200mmHg. The fresh and natural fragrance of shiso was sensed intenselyenough in sample Nos. 9 to 11 that were obtained by distillation at 250,300 and 350 mmHg, giving the impression that the intensity of theirscent was almost comparable to that of sample No. 8 that was obtained bydistillation at 200 mmHg. The sample Nos. 7 to 11 had a light andrefreshing scent, giving the impression that the somewhat oily,grass-like scent of perillaldehyde was masked. In contrast, thecompetitor's sample P, although it smelled like shiso, was short of itsfresh fragrance. It was further pointed out that from Q and R, asomewhat oily, grass-like smell which was the undesirable scent ofperillaldehyde was sensed slightly but that there was sensed no freshand natural fragrance that was characteristic of the samples of thepresent invention.

TABLE 6 Profile of Distillation for the Production of Shiso-flavoredShochu and Results of Sensory Evaluation (2) Distillation UnprocessedShochu Sample Temperature Aroma Degree of Amount of moromi ALC componentvacuum charged (° C.) Volume content (mg/L) No. (mmHg) (mL) Start End(mL) (%) Quality (A) (B) (B)/(A) 7 150 3000 53.0 61.0 1000 43.0 Freshand natural 19.5 39.7 2.04 fragrance of shiso was sensed. 8 200 300059.5 68.0 1010 42.8 Fresh and natural 25.6 39.7 1.55 fragrance of shisowas intensified. 9 250 3000 64.0 73.0 1000 44.2 Fresh and natural 17.859.4 3.35 10  300 3000 66.5 76.0 1000 44.3 fragrance of shiso was 18.751.8 2.76 11  350 3000 71.5 81.0 1020 42.5 sensed intensely, 19.3 39.12.02 giving the impression that the intensity of their scent was almostcomparable to the 200 mmHg sample. P — — — — — 20.2 Smelled like shisobut 6.8 0.0 0 lacked freshness. Q — — — — — 20.1 Smelled like shiso but9.1 0.8 0.088 a grass-like scent was slightly recognized. R — — — — —25.3 Smelled like shiso but 18.7 3.6 0.19 a somewhat oily, grass-likescent was also recognized.

Example 3 Alcoholic Beverage Containing Shiso-Flavored Shochu

(Brewing of Moromi for Shiso-Flavored Shochu)

Brewing was performed with the formulation indicated in Table 7 below.

TABLE 7 Brewing Formulation (2) Ingredient Primary brewing Secondarybrewing Total Dry koji rice (g) 600 0 600 Pregelatinized rice (g) 0 12001200 Ohba (g) 0 140 140 Water (mL) 730 2300 3030

The dry koji rice (white) and the pregelatinized rice were eachpurchased from IIDA TRADING CO., LTD. The yeast was Kyokai No. 2(purchased from the Brewing Society of Japan). Kyokai No. 2 wasreconstituted with water as prescribed and added such that the number ofviable cells in primary moromi would be ca. 5×10⁵/mL.

Commercially available green shiso (ohba) was used. It was well washedwith water, cut into eight pieces, and immediately charged intosecondary moromi.

The primary moromi was fermented at ca. 21-23° C. for two days and thesecondary moromi was fermented for nine days (the temperature of moromi:ca. 21-23° C.). The thus generated moromi for shiso-flavored Shochu hada volume of 4.9 L with an alcohol content of 16.0%.

(Distillation)

A 5-L capacity stainless steel pot still was charged with 4900 mL of themoromi and reduced pressure distillation was performed. Heating wasperformed with a mantle heater. The degree of vacuum was adjusted at 180mmHg. The distillation was ended at the point in time when theunprocessed shiso-flavored Shochu to be obtained was estimated to havean alcohol content of ca. 40-45%. The resulting unprocessedshiso-flavored Shochu had a volume of 1760 mL with an alcohol content of42.6%.

(Analysis of Aroma Components by GC)

The unprocessed shiso-flavored Shochu thus obtained was analyzed by GCand the result is shown in Table 8. Perillaldehyde is labeled (A) andother terpenes and benzaldehyde are labeled (B). The total sum of theamounts of the components in class (B) is also shown in Table 8.

TABLE 8 Amounts of Aroma Components Measured by GC Analysis (3) Sample12 Degree of vacuum (mmHg) 180 Alcohol content (%) 42.6 Value in termsof pure alcohol (mg/L) (A) perillaldehyde 4.5 Total 4.5 (B) limonene 6.3cineol 0.4 linalool 6.6 benzaldehyde 0.0 α-pinene 0.0 β-pinene 0.4 Total13.6 (B)/(A) 3.02

The thus obtained unprocessed shiso-flavored Shochu (sample No. 12) wasblended with other liquor or spirit, then thinned with pure water toadjust the alcohol content to 20%, yielding alcoholic beverage sampleNos. 13 to 24, which were each subjected to a sensory evaluation. SampleNos. 13 to 18 were prepared by blending with the alcohol made frommolasses through continuous distillation, such that the content of theunprocessed shiso-flavored Shochu in the alcoholic beverage would be 10,15, 20, 30, 40 and 50%, respectively, in terms of pure alcohol content.Samples Nos. 19 to 24 were prepared by blending with a commercialproduct of authentic barley Shochu, such that the content of theunprocessed shiso-flavored Shochu in the alcoholic beverage would be 10,15, 20, 30, 40 and 50%, respectively, in terms of pure alcohol content.The pure alcohol content describes the volume of alcohol originatingfrom a specific unprocessed liquor or spirit, relative to the totalvolume of alcohol contained in the alcoholic beverage of interest. Thealcohol made from molasses through continuous distillation barelycontains aroma components and presents no taste, no smell. Hence, fromthe results with sample Nos. 13 to 18 that were prepared by blendingwith the alcohol made from molasses through continuous distillation, itis estimated that similar results will be obtained by diluting theunprocessed shiso-flavored Shochu with water. On the other hand, acommercial product of authentic barley Shochu is rich with aromacomponents such as fusel alcohol and esters that are characteristic ofliquors and spirits, so it can be estimated that the results withsamples Nos. 19 to 24 that were prepared by blending with a commercialproduct of authentic barley Shochu are similar to the result obtained bydiluting the unprocessed shiso-flavored Shochu with fragrant liquors orspirits.

A sensory evaluation was performed by a panel of five experiencedjudges. The criteria for rating were as follows.

Score 4: The fresh and natural fragrance of shiso is sensed intensely.

Score 3: The fresh and natural fragrance of shiso is sensed.

Score 2: The fragrance of shiso is recognized.

Score 1: No fragrance of shiso is sensed at all.

The scores the panelists gave were averaged by five and a sample with anaverage score of three was rated to have the fresh and natural flavor ofshiso that was the characteristic feature of the present invention.

Table 9 shows the results with the alcoholic beverage samples that wereprepared by blending the unprocessed shiso-flavored Shochu with thealcohol made from molasses through continuous distillation and Table 10shows the results with the alcoholic beverage samples that were preparedby blending the unprocessed shiso-flavored Shochu with a commercialproduct of authentic barley Shochu; the items of interest were the purealcohol content, the rating of sensory evaluation, the comments of theexperienced judges, the amount of the aroma component (A), the totalamount of aroma components (B), and their ratio (B)/(A).

TABLE 9 Sensory Evaluation of shiso-flavored Shochu Blended with OtherLiquor or Spirit (1) Pure alcohol content (%) of Aroma unprocessedRating of sensory component shiso-flavored evaluation (mg/L) No. Shochu(in scores) Comments of Panelists (A) (B) (B)/(A) 13 10 2 Only faintlyreminiscent of 0.45 1.36 3.02 shiso and no fresh aroma sensed. 14 15 2The scent of shiso is 0.67 2.04 3.02 sensed only slightly and no fresharoma sensed. 15 20 3 The fresh character of 0.90 2.71 3.02 shiso issensed. 16 30 3.4 The fresh fragrance of 1.35 4.07 3.02 shiso is sensedmoderately. Overall quality is refreshing and mild. 17 40 4 The freshfragrance of 1.80 5.43 3.02 shiso is sensed intensely. The quality isrefreshing but powerful. 18 50 4 The fresh fragrance of 2.25 6.79 3.02shiso is sensed intensely. The impression is rather heavy.

As can be seen from the results in Table 9, the alcohol beverage thatwas diluted the unprocessed shiso-flavored Shochu with the alcohol madefrom molasses by consecutive fermentation, developed a fresh fragrancereminiscent of shiso when it contained about 2.5 mg/L of components inclass (B). When it contained more than 4.0 mg/L of components in class(B), the fresh fragrance of shiso was intensified.

TABLE 10 Sensory Evaluation of shiso-flavored Shochu Blended with OtherLiquor or Spirit (2) Pure alcohol content (%) of Aroma unprocessedRating of sensory component shiso-flavored evaluation (mg/L) No. Shochu(in scores) Comments of Panelists (A) (B) (B)/(A) 19 10 1.6 In additionto the intense 0.45 1.36 3.02 aroma of barley Shochu, a flavorreminiscent of shiso was sensed slightly. The impression was that thebarley Shochu developed a fruity flavor. 20 15 2 In addition to theintense 0.67 2.04 3.02 aroma of barley Shochu, the light character ofshiso was recognized. 21 20 2.4 In addition to the intense 0.90 2.713.02 aroma of barley Shochu, the light, fresh character of shiso wasrecognized. 22 30 3.2 In addition to the intense 1.35 4.07 3.02 aroma ofbarley Shochu, the hidden scent of shiso is sensed. 23 40 3.6 Inaddition to the intense 1.80 5.43 3.02 aroma of barley Shochu, thehidden scent of shiso is sensed definitely. 24 50 3.8 The flavor ofshiso is 2.25 6.79 3.02 sensed in barley Shochu. The hidden scent ofshiso is sensed definitely.

As can be seen from the results in Table 10, the alcohol beverage thatwas diluted the unprocessed shiso-flavored Shochu with the liquor orspirit of intense smell, allowed the fresh character of shiso to berecognized lightly when it contained about 2.5 mg/L of components inclass (B). When it contained more than 4.0 mg/L of components in class(B), the fresh fragrance of shiso developed distinctly. The freshfragrance of shiso was more intense when the content of components inclass (B) was greater than 5.4 mg/L.

Example 4 Production of Shiso-Flavored Shochu (3)

(Brewing)

Unprocessed shiso-flavored Shochu was produced from barley as in Example1, except that the dry koji rice and the pregelatinized rice werereplaced by dry koji barley and steamed barley, respectively. Thesteamed barley was such that a grade of barley suitable for makingShochu was steamed to give a post-steaming water content of ca. 35-40%by weight.

The dry koji barley (white) and the grade of barley suitable for makingShochu were each purchased from IIDA TRADING CO., LTD. The yeast wasKyokai No. 2 (purchased from the Brewing Society of Japan). Kyokai No. 2was reconstituted with water as prescribed and added such that thenumber of viable cells in primary moromi would be ca. 5×10⁵/mL.Commercially available green shiso (ohba) was used. It was well washedwith water, cut into eight pieces, and charged into secondary moromi.The primary moromi was fermented in a thermostatic chamber (28° C.) forseven days and the secondary moromi was fermented in the samethermostatic chamber for 11 days. The thus generated moromi (barley) forshiso-flavored Shochu had a volume of 12.14 L with an alcohol content of17.2%.

(Distillation)

A 5-L capacity stainless steel pot still was charged with 3000 mL of themoromi and reduced pressure distillation was performed. Heating wasperformed in a thermostatic water tank. The degree of vacuum wasadjusted at two levels of 150 and 200 mmHg. The distillation was endedat the point in time when the unprocessed shiso-flavored Shochu (barley)to be obtained was estimated to have an alcohol content of ca. 40-45%.The temperature of the moromi was measured both at the time when thefirst fraction distilled out and at the time when the distillationended; the volume of the unprocessed shiso-flavored Shochu (barley) andits alcohol content were also measured. Note that the unprocessedshiso-flavored Shochu (barley) obtained in Example 4 is, strictlyspeaking, classified in the category of “Spirits” under the JapaneseLiquor Tax Act but, being comparable to Shochu except in terms ofalcohol content, it shall be referred to as “Shochu” for the sake ofconvenience.

(Sensory Evaluation)

The two samples of unprocessed shiso-flavored Shochu (barley) that wereproduced by distillation at different degrees of vacuum as describedabove were thinned with pure water to an alcohol content of 20% and thensubjected to sensory evaluation by a panel of six experienced judges.The result of the sensory evaluation, the degrees of vacuum employed toprepare sample Nos. 25 and 26 by distillation, the amount charged (i.e.,the amounts in which they were charged into the distillation vessel),the temperatures of moromi, the volumes of the unprocessed samples asobtained by distillation, and their alcohol contents are shown in Table11. The “start” column associated with the temperature of moromiindicates the temperature of moromi at the time when the first fractionof distillate started to distill off whereas the “end” column indicatesthe temperature of moromi at the time when distillation ended.

The fresh and natural fragrance of shiso was recognized in sample No. 25which was obtained by distillation at 150 mmHg, and the fresh andnatural fragrance of shiso was sensed more intensely from sample No. 26that was obtained by distillation at 200 mmHg. These samples had a lightand refreshing scent, giving the impression that the somewhat oily,grass-like scent of perillaldehyde was masked.

Thus, the present invention was shown to exhibit its intended effecteven when Shochu was made from barley. However, it was pointed out thatcompared to the case where Shochu was made from rice as in Examples 1 to3, the unprocessed shiso-flavored Shochu made from barley was given theimmaturity and stimulating effect that were peculiar to the barleyShochu; it was also pointed out that in order to obtain the “fresh andnatural fragrance of shiso” which was characteristic of the presentinvention, the full and soft quality which was peculiar to liquors andspirits made from rice was more preferred to the quality of those madefrom barley.

TABLE 11 Profile of Distillation for the Production of Shiso-flavoredShochu (Barley) and Results of Sensory Evaluation Sample DistillationDegree Temperature Unprocessed Shochu of Amount of moromi ALC vacuumcharged (° C.) Volume content No. (mmHg) (mL) Start End (mL) (%) Quality25 150 3000 52.5 63.5 1040 46.5 Fresh and natural fragrance of shiso wassensed. 26 200 3000 60.5 71.0 1035 47.7 Fresh and natural fragrance ofshiso was intensified.

The invention claimed is:
 1. A process for producing a distilled liquor or spirit comprising the steps of: charging a distillation vessel of a pot still with an alcohol-containing distillation feed and Perilla frutescens var. crispa; and distilling the distillation feed at a reduced pressure between 150 mmHg (ca. 20 kPa) and 350 mmHg (ca. 46.7 kPa) to obtain the distilled liquor or spirit, wherein the temperature of the distillation feed at the time when the first fraction distills out is between 50° C. and 78° C.; wherein the temperature of the distillation feed at the end of distillation is between 55° C. and 90° C.; and wherein the Perilla frutescens var. crispa is one or more members selected from among: (1) leaves or stem of fresh Perilla frutescens var. crispa: (2) a dried, sheared, ground or enzymatically treated product of leaves or stem of fresh Perilla frutescens var. crispa and (3) a liquid extract obtained by extracting (1) or (2) with water or an aqueous solution.
 2. The process according to claim 1, wherein the Perilla frutescens var. crispa is leaves and/or stem of fresh Perilla frutescens var. crispa, and the following aroma components (A) and (B): (A) perillaldehyde; and (B) one or more aroma components selected from the group consisting of limonene, cineol, linalool, benzaldehyde, α-pinene, and β-pinene; are extracted in the distillation step, and wherein the total sum of the weights of components in group (B) is at least 4.0 mg in terms of pure alcohol per liter of the distilled liquor or spirit.
 3. The process according to claim 1, wherein the distilled liquor or spirit is Shochu. 